Description
Delicate vanilla custard cookie cups blend French pastry elegance with homestyle comfort. Sweet shortbread crusts cradle silky vanilla custard, offering you a delightful dessert experience that balances creamy richness with buttery crunch.
Ingredients
Scale
Main Ingredients:
Cookie Cups:
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 ¼ cups all-purpose flour
Custard:
- 4 cups milk, divided
- 4 large egg yolks
- ⅔ cup granulated sugar
- ½ cup cornstarch
Flavor Enhancers:
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- ½ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Craft the cookie vessel by preheating the oven to 350°F and lightly coating muffin tins with non-stick spray.
- Combine flour, baking soda, and salt in a separate mixing bowl, setting the dry ingredients aside.
- Cream butter and sugar together using an electric mixer until the mixture transforms into a pale, airy texture.
- Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition.
- Gently fold in vanilla extract, mixing until the ingredients are harmoniously combined.
- Gradually introduce the reserved flour mixture, stirring until just incorporated to maintain a tender dough.
- Distribute cookie dough into muffin cavities using a generous scoop, gently pressing to create an even surface.
- Bake for 10-12 minutes, watching for lightly golden edges and set centers.
- Immediately after removing from the oven, use a small jar to create wells in each cookie cup’s center.
- Allow cookie cups to rest in the pan for 10 minutes before transferring to a cooling rack.
- Prepare the custard by heating milk with vanilla bean paste until it reaches a gentle simmer.
- Whisk together remaining milk, egg yolks, sugar, and cornstarch in a separate bowl until silky smooth.
- Carefully temper the egg mixture by slowly streaming hot milk while continuously whisking.
- Return the combined mixture to the saucepan, cooking and stirring until it thickens and bubbles.
- Strain the custard through a fine mesh to eliminate any potential lumps.
- Cover the custard directly with plastic wrap and refrigerate until completely chilled.
- Once cooled, whisk the custard to restore its creamy consistency.
- Pipe the chilled custard into the prepared cookie cups.
- Optionally garnish with fresh seasonal fruits.
- Refrigerate and consume within two days for optimal flavor and texture.
Notes
- Prepare muffin tins carefully by thoroughly spraying with cooking spray to prevent sticking and ensure easy cookie cup removal.
- Cream butter and sugar until pale and fluffy to create a light, tender cookie base with perfect texture and consistent mixing.
- Temper egg mixture gradually by slowly adding hot milk while whisking continuously to prevent scrambling and achieve smooth custard consistency.
- Use a small jar or container immediately after baking to create perfect wells in cookie cups while they’re still warm and malleable.
- Strain custard through a fine-mesh sieve to eliminate potential lumps and ensure silky, elegant filling for your dessert.
- Refrigerate custard with plastic wrap directly touching its surface to prevent skin formation and maintain a creamy, smooth texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 100 mg